Controlled Glycolysis as the Basis of Beer Technology with Specified Consumer Properties

The paper presents the aspects of beer production with a specified ethanol content and different taste and aromatic properties. The necessity of changing the classical brewing technology at the main fermentation stage is stated. The technical and technological decisions on division of the main fermentation into the stages of breeding of beer yeast and glycolysis are presented. A new generation intelligent neural network (INN) is offered, which ensures the performance of the set quality standards for the finished product. Corrective measures are proposed. It is grounded that the choice of beer yeast family should be determined by the optimal combination of cultures with amylotic and proteolytic properties. The requirements for yeast growth conditions are formulated. It is justified that obtaining the specified ethanol content during glycolysis should be ensured by anaerobic content of the culture medium and dosed addition of digestible sugars. It is shown that the necessary flavour bouquet at the given beer strength can be provided by adding the additives - carriers of hop bitterness and malt flavour, introduced in certain ratios. To meet the consumer preferences, groups of beers with different flavour and aromatic properties are offered.